This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Serves: 1 cup
Olive Oil – 2½ tablespoons
Pineapple Juice -1/3 cup
Feta Cheese – ¼ cup
Poblano Pepper – ⅓ cup, small dice, roasted
Yellow Bell Pepper – ⅓ cup, small dice, roasted
Garlic – 3 cloves, minced
Dill – 1 tablespoon, finely minced
Cumin – ¼ teaspoon
Ancho Powder – ¼ teaspoon
Smoked Paprika – ¼ teaspoon
Sugar – ¾ teaspoon
Salt – 1 teaspoon
Tools You Need:
Nonstick Saute Pan – medium
On the Smoky Mojo:
Yields: 1 cup
Put your oven broiler on high and put the rack in the middle.
Cut up all your ingredients.
Measure out the pineapple juice and spices.
Lay both peppers on the sheet pan, drizzle on a tablespoon of the oil, and a ½ teaspoon of the salt. Smoky Mojo
Toss the pan in the oven and roast the peppers for 20 minutes, turning them once halfway through, until the skin is blistered and darkened. Smoky Mojo
Toss the peppers in the mixing bowl, cover it with a kitchen towel, and let it sit on the counter for 15 minutes (this will make the peppers easier to peel).
After 15, peel the peppers, trash the stems and seeds, and cut up the flesh.
Add ½ a tablespoon of the oil to the saute pan over medium heat.
Toss in the cut-up peppers and the rest of the salt, and saute them for 3 minutes.Smoky Mojo
Then add the garlic, spices and sugar, give it a big stir, and saute for just 1 more minute.Smoky Mojo
Remove the pan from the heat and pour the mixture into the blender.
Then add the pineapple juice, feta cheese and dill.
Pulse the blender a few times to give it all a good mix.
Then turn the blender on, and while it’s running, slowly pour in the last tablespoon of oil until it’s all emulsified (you may need to add a bit more to get the right consistency – it should be a little thicker than a vinaigrette).
Season to taste with extra sugar & salt and you’re finished!